The following is a recipe I came up with. I've used it for years and years; although not auténtico, we still enjoy it when having the best isn't an option.
You will need:
Ripe (I like mine firm, but able to indent upon touching) Avocado
Pace Chunky Salsa (or salsa of your preference)
Begin by dividing the avocado in half. I use a spoon to remove the fruit.
Once all the fruit is removed, I save the pit by placing it in the hull.
I add approximately two tablespoons salsa per avocado.
Add about one tablespoon lemon juice per one avocado. I use bottled; sometimes fresh lemon zests can be bitter causing the juice to also be bitter.
Sprinkle with a small amount of salt. About 1/4 teaspoon.
Combine ingredients together using an electric mixer.
Put into your serving dish and enjoy! I know it's an old wives' tale that leaving the pit in prevents browning, but alas, old habits die hard (and I still like the presentation).
You may even add or garnish with fresh cilantro and lemon or lime wedges.